Ever since I saw this post on "Spring Cleaning your diet" at The Gardener's Cottage I have been eating salads every day. There are so many great things to make a salad interesting. I love beets, but red beets are pretty messy. I was so happy to find golden beets at Whole Foods this week.
I roasted the beets in a little olive oil wrapped in foil individually for close to an our in a 425° oven, I let them cool for about ten minutes and peeled them. I sliced them for the tart and cubed them for the salad. For the dressing I whisked a little olive oil, champagne vinegar and Dijon mustard and tossed it with mixed baby greens, beets and avocado. The tart is just a little puff pastry with a shallot sauteed in olive oil and a splash of wine, spread it over the pastry, layer the golden beets, add a little goat cheese, or not and bake for about 25 minutes at 375°. I topped it with micro greens from Trader Joe's. Yum.